Austin Texas BBQ Experience

Wednesday, June 14th | 6 PM CT

This June Tech Talk Summits gets you into the James Beard Award Winning Franklin Barbecue. Normally you would have to be there by 5am and wait in line nearly as long as it takes to smoke a brisket. Not this time though. We got you VIP access to not only enjoy the best BBQ on the planet without the wait, but also take a tour of the pits so you can see how it all goes down.

Let us tell you about the meat on the bone. We enjoy the finest craft beer Texas has to offer while the room fills up. Presentations are quick. Then we pile smoked meats and sides onto our plates paired with another beverage. We can’t think of anything better to do in the great state of Texas.

Franklin Barbecue

In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. Franklin Barbecue has been credited with leading the new-traditionalist barbecue movement. Their menu consists of pulled pork, pork ribs, sausages, turkey and brisket. For his Texas style brisket, Franklin uses post oak wood and Meyer Angus beef which is seasoned with salt and pepper.

In Bon Appetit's July 2011 issue, editor Andrew Knowlton called Franklin Barbecue "the best BBQ in the country." In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the first chef who specializes in barbecue to be nominated, or receive, the award. In 2013, Franklin Barbecue was ranked first in Texas Monthly's "The 50 Best BBQ Joints" and was featured on the list again in 2017.